Vietnamese steamed pork buns, known as Bánh Bao, are soft, fluffy, and savory buns filled with a rich combination of marinated pork, mushrooms, hard-boiled eggs, and sometimes Chinese sausage. These buns are a popular snack or breakfast item in Vietnam and are often enjoyed with a warm bowl of broth or as a meal on their own. The buns are steamed to perfection, resulting in a light, pillowy texture with a flavorful filling that delivers a satisfying balance of savory, sweet, and umami notes.
Ingredients:
For the dough:
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons instant yeast
- 1/2 teaspoon salt
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 1/2 cup warm milk
For the filling:
- 1/2 pound ground pork
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 1/4 cup shiitake mushrooms, finely chopped
- 2 hard-boiled eggs, cut into halves or quarters
- 1/4 cup Chinese sausage (optional), finely chopped
- 1 tablespoon vegetable oil for cooking
Directions:
- Make the dough:
- In a large bowl, mix the flour, sugar, salt, and yeast together.
- Gradually add the warm milk and warm water while mixing, followed by the vegetable oil.
- Knead the dough until it becomes smooth and elastic (about 5-7 minutes).
- Cover the dough with a damp cloth and let it rest for 1-2 hours, or until it doubles in size.
- Prepare the filling:
- Heat vegetable oil in a pan over medium heat. Add the ground pork and cook until browned, breaking it apart with a spoon.
- Stir in the oyster sauce, soy sauce, fish sauce, sugar, black pepper, and chopped mushrooms.
- Cook for 5-7 minutes, then remove from heat and allow the filling to cool slightly.
- Assemble the buns:
- Once the dough has risen, divide it into 8 equal pieces and roll them into small balls.
- Roll each ball into a circle (about 4 inches in diameter).
- Place a tablespoon of the pork filling in the center of each dough circle, along with a piece of hard-boiled egg and optional Chinese sausage.
- Carefully fold the dough over the filling and pinch the edges together to form a sealed bun.
- Repeat the process for the remaining dough balls.
- Steam the buns:
- Set up a steamer over medium heat. Line the steamer with parchment paper to prevent the buns from sticking.
- Place the buns in the steamer, ensuring they don’t touch each other.
- Steam the buns for 15-20 minutes or until they are puffed up and the dough is cooked through.
- Serve:
- Once steamed, remove the buns from the steamer and let them cool slightly before serving. Enjoy them warm with your favorite dipping sauce or a side of broth for an authentic Vietnamese experience.
